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  1. Pancetta Stecatto 18.jpg

    Pancetta Stecatto 18.jpg

  2. Pancetta Stecatto 16.jpg

    Pancetta Stecatto 16.jpg

  3. Pancetta Stecatto 15.jpg

    Pancetta Stecatto 15.jpg

  4. Pancetta Stecatto 14.jpg

    Pancetta Stecatto 14.jpg

  5. Pancetta Stecatto 13.jpg

    Pancetta Stecatto 13.jpg

  6. Pancetta Stecatto 12.jpg

    Pancetta Stecatto 12.jpg

  7. Pancetta Stecatto 11.jpg

    Pancetta Stecatto 11.jpg

  8. Pancetta Stecatto 8.jpg

    Pancetta Stecatto 8.jpg

  9. Pancetta Stecatto 10.jpg

    Pancetta Stecatto 10.jpg

  10. Pancetta Stecatto 9.jpg

    Pancetta Stecatto 9.jpg

  11. Pancetta Stecatto 6.jpg

    Pancetta Stecatto 6.jpg

  12. Pancetta Stecatto 5.jpg

    Pancetta Stecatto 5.jpg

  13. Pancetta Stecatto 4.jpg

    Pancetta Stecatto 4.jpg

  14. Pancetta Stecatto 3.jpg

    Pancetta Stecatto 3.jpg

  15. Pancetta Stecatto 2.jpg

    Pancetta Stecatto 2.jpg

  16. Pancetta Stecatto 1.jpg

    Pancetta Stecatto 1.jpg

  17. Pan Stack Final Fix.jpg

    Pan Stack Final Fix.jpg

  18. evan m brady

    Curing Chamber temps and Humidity

    No problem! Let me know if you have any other questions. Working on some other cool projects, so stay tuned!
  19. evan m brady

    Curing Chamber temps and Humidity

    I used a fresh Beef Bladder for the Culatello, and a fresh Hog Bladder for the Fiocco. Beef Bladder: http://www.thecraftbutcherspantry.com/natural-casings/beef-bladders-6-8-kilo Hog Bladder: http://www.thecraftbutcherspantry.com/natural-casings/hog-bladders-3-5kilo I do indeed have a...
  20. evan m brady

    Made Speck that was inspired by what is made in the Alto Adige region.

    Exactly! Flip and massage while in the bag. I did not drain it, but you can if you want. 1) You don't ferment whole muscle. Fermentation is with ground product, a fermentable sugar, and bacteria. All of which you do not have with a whole muscle. Fermentation truly happens anaerobically; so...
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